Posted - Dec 07 2019 : 10:21:54 AM Not exactly fermenting but close. I made a quart of apple cider vinegar with fresh herbs - chives, thyme, rosemary, Greek oregano, garlic, and black pepper corns. If you have not made herb vinegar here's the recipe.

Bring vinegar of choice to boil. Pour hot vinegar into quart jar of a single herb or mix of herbs. I have made up to a 1/2 gal of herb vinegar. Will be ready to use in a couple of days. I strain into a pretty jar to keep on kitchen counter. What's left in the quart jar us stored in pantry.

If you want to add a fresh herb to the pretty bottle use rosemary, chives, thyme or any hardy herb. Basil can be used in herb vinegar but it does not hold up so it should not be added to pretty bottle.

Posted - Nov 17 2019 : 11:56:13 AM I tasted the portabella mushrooms this morning and I like them but I think they need to ferment for at least a week longer. I will taste them again next Sunday. Tasting is the only way I know to do it - a batch is done when it tastes good to me.

Posted - Nov 11 2019 : 09:07:12 AM I have a fermentation question. Last summer I bought a lovely crock and made a big batch of dill and garlic cucumbers with grape leaves. Since I donít have a habit of eating from the crock it sat at the back of the fridge for a year. Recently I pulled it out to toss the pickles, but they were SO lovely, they looked just like they had the last day I had seen them. So removed them to 2 quart jars and ate one. I had sudden diarrhea within hours.Should I assume the pickles arenít good after a year?

YellowRose

Posted - Nov 09 2019 : 04:29:56 AM Lisa I love that you are adventurous when it comes to fermenting. You inspire me.

I have a new book "Fermented Vegetables by Kirsten & Christopher Shockey.

The collard greens is an Ethiopian-inspired recipe with chilies & spices.

To ferment/pickle the mushrooms they are to be dried first - rehydrated -follow recipe. Hope it works.

Hope to start batch of the collard greens today and dry the mushrooms to start fermenting them tomorrow.

Posted - Oct 25 2019 : 4:02:14 PM Dianna, that reminds me of when I was a kid we used to venture out into the local dump (which was a huge commercial operation; we should NOT have been there!), and there was a spot that always bubbled. Probably some chemical by product. Lord it's amazing I'm still alive. Yours is probably a lot safer LOL!Trying some new ferments: sweet potatoes, and lacto fermented apple sauce.Got from Off Grid With Doug and Stacy.Will let you know how those go.In the meantime, my fave this year is my fermented jalapenos. Zip and flavor galore.

suny58

Posted - Sep 10 2019 : 3:39:45 PM Yes, Texas is as hot as us if not hotter! Just kidding about the pond, but thats what it sounds like! We are still very low on our rain levels here so the pond water is down and bubbly. So weird!

Farmgirl #7103FGOTM January 2018Dianna"Blessed are they that see beautiful things in humble places, where other people see nothing." Pissarro

YellowRose

Posted - Sep 10 2019 : 12:54:50 PM Diana I haven't heard of that before - a fermenting pond. I do know something about the heat - Texas is still hot.

Farmgirl #7103FGOTM January 2018Dianna"Blessed are they that see beautiful things in humble places, where other people see nothing." Pissarro

YellowRose

Posted - Sep 10 2019 : 06:41:07 AM Yesterday I started another batch of brine pickles. I like to experiment with different herbs so I added fresh bay & Italian oregano. Later this week I'll start a batch of fermented salsa. It has become my favorite thing to ferment.

Posted - Aug 17 2019 : 03:03:44 AM I have only fermented cabbage into sauerkraut. My mom had done it for years and now we use a new recipe that is even better. I have made apple cider vinegar for a few years now. I think that turns out great. Sara for your flying gnats, try putting out a small container of apple cider vinegar. That catches alot of them.

Farming in WI

Michele

YellowRose

Posted - Aug 16 2019 : 07:27:19 AM I did not like the brined okra so I threw it out.

Lisa's recipe for fermented salsa is a keeper - it's so good.

Been eating on the red cabbage sauerkraut so will start another batch soon. Must say for the time being it's nice to have room on that end of the counter and no pesty gnats flying around.

Posted - Aug 01 2019 : 03:59:39 AM I was given okra from the garden. Found a recipe for brining and fermenting okra to I started a batch on Tues. Hope it is as good as the 2 day brined pickles I made.

Batch of red cabbage sauerkraut turned out so good. I think it's the best batch yet.

Checked the salsa from Lisa's recipe and it doing fine. The Swiss chard ribs should be ready mid Aug. On Christoph Kimble's Milk Street Cooking Show on PBS he talked about pickling;/fermenting Swiss chard ribs.

Posted - Jul 17 2019 : 7:26:12 PM I have never fermented anything in my life. My mom used to make sauerkraut when I was real young and I loved it. I just read about about fermenting lemons and that sounds yummy. I have been kicking around the idea of making sourdough bread. I love the taste of it.

Lori Beck

YellowRose

Posted - Jul 12 2019 : 06:25:19 AM I was given 4 cucumbers. One is too fat to pickle so I will slice it and use for cucumber water - a refreshing drink these hot days. The other three I will slice and using the recipe that came with the fermentation weights I'll try fermenting pickles in a qt jar with the weights for the first time. Recipe calls for fresh dill which I don't have so I am using rosemary.

Looking through my fermenting books I found a recipe for Swiss chard ribs. I ordered Swiss Chard today so when it is delivered I will prep the chard for later use and ferment the ribs. I always hated to add them to the compost because they are such a pretty red.

Posted - Jun 04 2019 : 6:47:09 PM Hey Sara! Still eating some refrigerated fermented salsa from last summer!! Still tastes good, no mold. Also some pickles.Amazing how long they last.

YellowRose

Posted - Jun 04 2019 : 08:08:28 AM This morning I started another batch of snacking tomatoes with Texas tarragon. I've already eaten half of the first batch. The secret for me is to stop the fermenting process before the tomatoes get too acidity for me.